Pumpkin Tacos with Black Bean Salsa

Pumpkin Tacos with Black Bean SalsaThere are many paths that you can take with these tacos.  You can toss the pumpkin (or other winter squash!) with:

– 1/2 teaspoon curry powder, 2 Tablespoons parsley – chopped, and season with salt and pepper.
– 1/4 cup chopped cilantro and season with salt and pepper
– 1/2 teaspoon ground cumin (or toasted cumin seeds) and season with salt and pepper
– 1/2 teaspoon ground cumin + 1/4 cup chopped cilantro and season with salt and pepper
– 1/2 teaspoon garam masala (yum!) and top with some mango chutney and roasted chickpeas

So, that last suggestion might be a future post; it’ll definitely be on a plate in my home at some point in the future.  I made the first version of pumpkin: tossed it with some curry powder, salt and pepper, and parsley – and, despite what might seem contradicting, served these with some fresh salsa – like the one below.  I ate one plain and another one topped with Sriracha.  So good. Pumpkin Tacos with Black Bean Salsa

Chew away, dear friends. Pumpkin Tacos with Black Bean Salsa

Pumpkin Tacos with Black Bean Salsa

3 cups cooked pumpkin (cut into large chunks – I baked mine in the crockpot, although roasting would work really well here, too)
1/2 teaspoon curry powder
2 Tablespoons chopped parsley
2 Tablespoons sweet onion, minced
1 cup diced fresh tomato
1 cup cooked black beans
1 fresh garlic clove, smashed and chopped
1/4 cup fresh cilantro
salt and pepper, to taste
tortillas – flour or corn – you’ll need around 9 or 10

Directions: In a medium bowl, toss pumpkin with curry powder, parsley, and season with salt and pepper.  In a separate medium bowl, combine onion, tomato, beans, garlic, cilantro, and season with salt and pepper.

Note: if the salsa seems too hot (as in: spicy), nuke it in the microwave a few minutes to cook the garlic and make it more mellow.

To serve: top tortilla with pumpkin chunks then salsa.  Fold.  Eat.  Use napkins.

Makes: at least 4 servings

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